Korean Canadian Kimchi Jjigae
Aged kimchi simmered with pork belly and tofu into a deep red, sour-spicy stew.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Heavy pot or earthenware ttukbaegi
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26 g
- carbs
- 14 g
- protein
- 24 g
- calories
- 380
Instructions
- 1
Fry the pork belly in the pot until the fat renders and the edges brown.
- 2
Add the kimchi and garlic and stir-fry 5 minutes until the kimchi darkens.
- 3
Stir in the gochugaru and gochujang and cook 1 minute.
- 4
Pour in the water and any kimchi juice and bring to the boil.
- 5
Simmer 20 minutes, then lay the tofu and onion on top and cook 8 minutes more.
- 6
Scatter spring onion and serve bubbling with rice.
Chef's tips
Fresh kimchi will not work — the stew depends on kimchi that has fermented long enough to taste sour.
Ingredient substitutions
- pork belly → tinned tuna, or omit and use mushroom stock
Storage
Keeps 3 days refrigerated and deepens in flavour.
Common mistakes to avoid
- •Using fresh kimchi
- •Skipping the initial frying step
Serving suggestions
Cooked Korean Canadian Kimchi Jjigae?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
